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By Anna, 17 August, 2009 10:59 am

There are fifty ways to leave your lover and plenty of ways to roast a lump of pork, but my Mum found this method and from that moment on, we have never roasted pork any other way.

You can use any cut, or joint, of pork for this method, but because there’s only 3 of us, I invariably buy a small joint of belly pork. With this cut, you get a good proportion of skin. This means a nice amount of crackling, which surely is one of the main points of eating roast pork.

Alex calls crackling ‘crunch’ and cooking it with this method, you will see why.

Continue reading 'Slow Roast Pork and Sweet Potato fries'»

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By Anna, 7 August, 2009 11:12 am

We’re having some strange weather again this Summer. It’s been cold enough to make you contemplate making a pot of stew, but yesterday it was hot again, with the Mother of all rain and murk arriving in the evening.

So what to make for dinner on these days? A strike down the middle;  warming, comforting pork chops and a healthy, tumbling portion of bright and beautiful Summer vegetables.

The vegetables are utterly versatile, really, you can chuck in whatever you like – carrots, green beans, fennel, aubergine, well anything! You could liberally strew some fresh herbs over the top for the last 10-15 mins of cooking if you fancied it. I would definitely get some of the fresh basil growing in the garden and tear at it.

I would if I had basil growing in the garden, but I don’t. I’d get one for the windowsill, but Gary (the male cat) would eat it. He likes green stuff. I don’t like cat spit all over my food, so I wouldn’t like that. Hey ho.

Continue reading 'Pork chop with roasted Summer veggies'»